MEAT WORLD ( PVT.
) LTD ( PAKISTAN)
Document # MWPL/QP/HACCP/001
Revision # 00
HACCP Procedure Issue Date June, 2015
Page # 1 of 5
Title: CCP Monitoring
CCP Monitoring
“HACCP Procedure”
Document Copy # 01 Issued Status: _____________________
Activity Name/Designation Signature Date
Mr. Muhammad Shahid
Prepared By
HACCP Team Leader
Mr. Raja Faisal Shehzad
Approved By
Director
Distribution List
Directors
Head Office
Slaughter House
QA Manager
Lab Incharge
MEAT WORLD ( PVT.) LTD ( PAKISTAN)
Document # MWPL/QP/HACCP/001
Revision # 00
HACCP Procedure Issue Date June, 2015
Page # 2 of 5
Title: CCP Monitoring
Table of Contents
S. No. Contents Page #
0.0 Amendment sheet 3
1.0 Purpose 4
2.0 Scope 4
3.0 Responsibilities 4
4.0 Procedures 4
4.1 CCP # 1: Post-Mortem Inspection 4
4.2 CCP # 2: Chilling and Storage 5
5.0 Records Related CCP Monitoring 5
MEAT WORLD ( PVT.) LTD ( PAKISTAN)
Document # MWPL/QP/HACCP/001
Revision # 00
HACCP Procedure Issue Date June, 2015
Page # 3 of 5
Title: CCP Monitoring
0.0 AMENDMENT SHEET
Rev. # Rev. Date Page # DCP # Nature of Amendment
1.0 PURPOSE
MEAT WORLD ( PVT.) LTD ( PAKISTAN)
Document # MWPL/QP/HACCP/001
Revision # 00
HACCP Procedure Issue Date June, 2015
Page # 4 of 5
Title: CCP Monitoring
The purpose of this procedure is to ensure the product safety from risks and
hazards at all critical control points by;
Intensive monitoring
Correcting deviation from acceptance level
Taking verification measures
Maintaining proper records
2.0 SCOPE
This procedure is applicable to all CCPs identified within the organization and
the personnel deputed to these CCPs.
3.0 RESPONSIBILITIES
HACCP Team leader is responsible for
1. The implementation of this procedure
2. Monitoring of the personnel deputed at CCPs.
3. Verification of records related to CCPs.
4.0 PROCEDURES
4.1 CCP # 1: Post-Mortem Inspection
Veterinary doctor is responsible for the post-mortem inspection of every
slaughtered animal. The veterinarian thoroughly inspects the carcass and
offals for any hazard that may be present. If he finds any physical hazard such
as cuts or animal hair, he will guide the slaughtering staff for any rework that
can be done to make the quality of carcass acceptable.
Only healthy and hazard free carcasses and offals are passed by the
veterinarian to ensure safe meat for the consumers.
4.2 CCP # 2: Chilling and Storage
QA Manager/Lab Incharge is responsible for proper chilling of carcasses within
MEAT WORLD ( PVT.) LTD ( PAKISTAN)
Document # MWPL/QP/HACCP/001
Revision # 00
HACCP Procedure Issue Date June, 2015
Page # 5 of 5
Title: CCP Monitoring
the chiller room. They perform such action with the subordinate help of shift
supervisor. If chillers are not functioning properly then with the help of chiller
technician corrective action is taken.
QA Manager/Lab Incharge checks the temperature of chilled carcasses within
the store after 9 hours of the animal slaughtering. For this purpose he/she
uses a calibrated thermometer. He/she inserts the thermometer under the
covering of the thickest part of hind leg on one carcasses to check the
temperature and temperature of the carcass should be (0 oC) after 9 hours from
slaughtering.
He/she also reviews daily the carcass temperatures monitoring (Chiller and
carcass temperature record sheet). In case when chillers do not work properly
then QA Manager/Lab Incharge orders the shifting of carcasses in the other
chilling room if necessary. He/she also checks the spacing of carcasses in
storage.
5.0 RECORDS Related to CCP Monitoring
Post-Mortem Reports
Chiller and Carcass Temperature Record Sheet- PFP/QR/HACCP/013
